The application of a novel non-thermal plasma device with double rotary plasma jets for inactivation of Salmonella Enteritidis on shell eggs and its effects on sensory properties

Consumer awareness and distaste towards both bacterial and chemical contaminations on food items have been increasing in recent years. Non-thermal plasma (NTP) is a cutting-edge technology which has been shown to effectively inactivate bacteria on the treated foods. Although the general NTP with a s...

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Bibliographic Details
Published in:International journal of food microbiology 2021-10, Vol.355, p.109332, Article 109332
Main Authors: Lin, Chia-Min, Herianto, Samuel, Chen, Hsiu-Ling, Chiu, Yen-Chuan, Hou, Chih-Yao
Format: Article
Language:English
Subjects:
Antibacterial activity
Argon
Bacteria
Chemical pollution
Deactivation
Decontamination
Double rotary plasma jets
Eggs
Flow velocity
Food contamination
Inactivation
Industrial applications
Microorganisms
Non-thermal plasma
Nozzles
Parameters
Plasma
Plasma jets
Reduction
Salmonella
Sensory properties
Shell eggs
Thermal plasmas
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Summary:Consumer awareness and distaste towards both bacterial and chemical contaminations on food items have been increasing in recent years. Non-thermal plasma (NTP) is a cutting-edge technology which has been shown to effectively inactivate bacteria on the treated foods. Although the general NTP with a single plasma jet is appropriate for the continuous operation process, it suffers limitations due to its smaller scanning area. Here, a novel NTP device with a double rotary nozzle jet system was utilized, which could treat an area instead of a point. The shell eggs inoculated with Salmonella enterica serotype Enteritidis (SE) were placed on a moving platform under the double rotary nozzle jet system. The efficacy of the NTP treatment on microbial decontamination was evaluated by testing a total of 26 combinations of operating parameters consisting of various plasma power (150, 180, 210 W), argon flow rate (10, 15, 20 slm), repetition of the moving platform (4, 6, 8 times), and speed of the moving platform (5, 10 mm/s). Although significantly higher SE reduction (p 4 log CFU/egg of SE reduction and significantly better sensory properties than commercially washed eggs (p 
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2021.109332